Blue Chrext Services

19/06/2025

Chicken Egusi soup.

Ingredients:
(8 servings)
200g Egusi seed
1/2 kg chicken
Smoked fish
Okporoko
Meat (assorted)
4 fresh pepper
3 Tbsp ground dried crayfish,
1 small bunch of Ugwu leaves (or bitter leaf or your preferred choice)
2 cksp palm oil
2 Knorr Cubes,
1 small onions,
3 large fresh tomatoes,
to taste salt

Cooking directions:
-Cut chicken into small cubes, wash thoroughly and pour into cooking pot. Season with 1/2 onion and one Knorr Cube. Add a little water and boil for about 10 minutes or until tender.
-When your chicken cooks a little, add your assorted meat meat and cook for at least 3-4 minutes.
-Mix the ground egusi in half a cup of water and; blend tomatoes (optional), pepper, and the remaining onion and set aside.
-Heat the palm oil in another pot; Pour tomatoes paste into the hot oil, stir for about 5 mins and add the Egusi mixture.
-Stir well and allow it to fry for a moment. Add the crayfish, and the remaining stock cube, stir well
-Add little water and allow to cook for five minutes. Add the boiled chicken, washed okporoko, smoked fish, assorted meats and stir.
-Turn the heat down and simmer for a further 2 minutes.
-Wash and finely slice the Ugwu leaves (or your preferred leaf choice). -Add to the soup and stir. Continue to simmer for a further 5 minutes to allow the vegetables to soften.

Note: The tomatoes gives Egusi soup a unique taste. It's not necessary thou.

Serve with fufu, semo, wheat, amala, eba or your preferred swallow.

05/06/2025

Our delicacies are delicious and breathtaking – give us a trial today.

15/02/2025

Ukodo is a typical spicy traditional breakfast native to the Urhobo people of Delta State in the southern part of Nigeria.

It is simply a pepper soup dish which consists of unripe plantain and yam (sometimes cooked with lemon grass and potash) and it's believed to be the perfect companion on a wet cold day.
When preparing Ukodo, it is recommended to use goat-meat or dried fish because it gives it a nice native taste and smell unlike chicken and cow meat.

How to make Ukodo (plantain and yam pepper-soup porridge).

INGREDIENTS:-
* Three medium size plantain "Unripe".
* One large sized yam
* 1Kg goat meat (with intestine and liver)
* Two cooking spoons full of palm oil
* One small bunch of lemon grass/scent leaves.
* Two tablespoon crayfish/dry prowns
* One teaspoon dried grinded pepper.
* Two seeds of Calabash nutmeg.
* One seed of Negro pepper (remove the seed and discard).
* Two seasoning cubes.
* Half teaspoon of potash.

DIRECTION:-

* Wash the goat meat thoroughly, place in a pot and sprinkle a tap of salt and cook for about 15mins on heat. Set aside for later use.
* Peel the yam and cut to sizes then immerse in a bowl of water and rinse.
Peel and cut the plantain into pieces then set aside.
* Grind all the local spices.
* Add some water to the pot containing goat meat place on fire and allow to boil for 5mins. Add 1-2 tablespoons od grinded spices and seasoning, crayfish then stir and taste the soup. Leave to cook further till you start to perceive the aroma.
* Add yam and plantain add lemon grass then reduce heat and allow to cook for 15mins discard the lemon grass.
* Transfer the yam and plantain into a dish, then pour the soup into another plate.
* Pour red palm oil into a small bowl and serve. The palm oil can also be mixed with the to eat the yam and plantain or the yam and plantain dipped in the oil and eaten while the Ukodo liguid is sipped like pepper soup.

Blue Chrext Services

20/12/2024

Blue Chrext Services

03/12/2024

03/12/2024

Christmas is at the corner.

02/12/2024

Get ready for the Christmas People.